Cajun seasoning, okra and sausage transform plain old stewing beef into a lively gumbo. When cooked, the okra acts as a natural sauce thickener. You can make this dish even heartier by serving it over a steaming bowl of rice.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2014
- 2 tablespoons vegetable oil
- 1 red onion chopped
- 1 rib celery chopped
- 900 g stewing beef cubes
- 1 pkg dry-cured chorizo sausage sliced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 cups sodium-reduced chicken broth
- 2 teaspoons Cajun seasoning
- 1 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1 sweet red pepper chopped
- 2 cups okra (about 180 g) chopped
- 2 green onions thinly sliced
MethodIn Dutch oven or large saucepan, heat 1 tbsp of the oil over medium heat; cook red onion and celery, stirring occasionally, until softened, about 8 minutes. Scrape into bowl.
Add remaining oil to pan; heat over medium-high heat. Cook beef, in batches and stirring occasionally, until browned, about 7 minutes; transfer to plate. Add chorizo and garlic to pan; cook, stirring, for 1 minute. Stir in onion mixture and flour; cook, stirring, until flour is golden, about 3 minutes. Stir in broth, 1 cup water, Cajun seasoning, paprika and pepper; return beef and any accumulated juices to pan.
Bring to boil; cover, reduce heat and simmer for 1 hour. Uncover and cook, stirring occasionally, until beef is tender, 1 to 1-1/2 hours.
Stir in red pepper and okra; cook, stirring occasionally, until red pepper is tender, about 30 minutes.
Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.
Garnish with green onions.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 959 mg
- Sugars 5 g
- Protein 44 g
- Calories 557.0
- Total fat 36 g
- Cholesterol 125 mg
- Saturated fat 13 g
- Total carbohydrate 14 g
- Iron 34.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 17.0
- Vitamin C 67.0